Pan-Roasted Chicken with Harissa Chickpeas

Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.

Ingredients

Servings: 4

1tablespoonolive oil

8skin-on, bone-in chicken thighs (about 3 lb.)

Kosher salt and freshly ground black pepper

1small onion, finely chopped

2clovesgarlic, finely chopped

2tablespoonstomato paste

215-oz. cans chickpeas, rinsed

¼cupharissa paste

½cuplow-sodium chicken broth

¼cupchopped fresh flat-leaf parsley

Lemon wedges, for serving

ingredient info:

Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

Recipe Tips

Preparation

active: 20 mintotal: 45 min

Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.

Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.

Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.